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ya know I never knew there was different tastes in salt....I thought salt was salt and thats it. wooooobudy was I wrong for the first time I bought sea salt and wow did it perk up some dishes like never before gonna try kosher salt next:icon_wink:

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Kosher salt lacks iodine, I think.

When you get a real margarita, it will have Kosher salt on the rim.

It's the same stuff we use in the box to salt down the Bunker.

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Ya there are lots of different salts out there, Try them all, some work better then others with different foods. Here is just a little about some of them that I found on the web.. I know that I have at less a few of these in my collection for cooking and it makes for some good eats..

Table Salt : Once of the most widely used salts, table salt goes through a refining process that removes traces of other naturally occurring minerals. Chemical additives such as sodium silicoaluminate, calcium phosphate, or magnesium carbonate are sometimes blended in to prevent clumping. Table salt and iodized salt are preferred in baking for their fine-grained texture and accuracy of measure.

Iodized Salt : A form of table salt, iodized salt is fortified with iodine that was lost during processing. Iodized salt was the first "functional food", fortified in the early 1920s in response to a Midwest-focused epidemic of gioter (hyperthyroidism) that was caused by iodine deficiencies.

Kosher Salt : This inexpensive coarse salt is evaporated from a brine, usually under specific conditions approved by the Orthodox Jewish faith. It contains no additives or added iodine. Kosher salt is popular among chefs because its coarse texture makes it easy to pinch up between you fingers and sprinkle onto foods. Measure for measure, 1 teaspoon of kosher salt contains less salt than the same amount of table or iodized salt.

Sea Salt : Available in both fine and coarse grains, sea salt has become increasingly available in markets but at a higher cost than table or kosher salt. Sea salt is made from evaporated sea water. Some salt farmers evaporate the water in enclosed bays along the shoreline, then rake up the salt by hand. This type of salt tends to include several naturally present trace minerals, such as iodine, magnesium, and potassium, which give sea salt a fresher, lighter flavor than standard table salt. Expensive varieties, such as sel gris, Esprit du Sel, and Fleur de Sel from France are usually gray in color and slightly moist. These are best used where their tremendous flavor and presence is pronounced, such as on a boiled potato or a slice of tomato. You can also get pink, brown, and black sea salts from India.

Rock Salt : Sold in large crystals, rock salt has a grayish hue because it is unrefined. Rock salt makes a great bed for serving oysters and clams. Or combine it with ice to make ice cream in hand-cranked ice cream makers.

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